Mattia Antoniotti has joined his father Odilio at this historical 18th century cantina that is tucked away in the northern Alto Piedmont village of Sostegno, in the 100-hectare region of Bramaterra among the pre-Alps. They farm 4.8 hectares of Nebbiolo, Croatina, Vespolina and Uva Rara vines, the fruit of which Odilio first bottled in 1970 (prior to which Odilio was selling grissini and pharmaceuticals!). The Bramaterra soils are essentially volcanic porphyry, along with veins of rose quartz and limestone. The wines are traditionally made in cement, stainless-steel and large Slavonian oak botte, along with tonneau for the Nebbiolo wine.